Vietnamese Summer Rolls with Black Bean Garlic Dipping Sauce

• 2 tablespoons preserved salted black beans (available in Asian specialty stores)
• 4 garlic cloves
• 4 slender chives
• 2 tablespoons canola or other vegetable oil
• 2 tablespoons soy sauce
• 20 slender chives
• 2 cups basil leaves
• 1 red bell pepper
• 8 6-inch-diameter rice paper wrappers
• 1 cup mint leaves
• 1 cup cilantro leaves
• 1 1/4 cup (about 80) bean sprouts

1. Make the dipping sauce: Child: To remove some of the salt from the beans, put them in a small bowl of warm water for 2 minutes.
2. Rinse in a small colander or a strainer, and repeat 3 times.
3. Adult: Mince garlic cloves.
4. Trim ends of chives.
5. Child: In another small bowl, mix beans and garlic, and give to the adult.
6. Using a pair of small blunt kitchen scissors, cut chives into tiny pieces.
7. Adult: In a small frying pan over medium heat, heat oil until shimmering, and add beans and garlic.
8. Stir until they begin to sizzle, about 1 minute, then reduce heat to low, add soy sauce and cook for 2 minutes.
9. Pour into a small bowl.
10. Child: Garnish sauce with chives.
11. Make the summer rolls: Adult: Trim ends of chives.
12. Child: Count out 16 chives and, using kitchen scissors, cut them in half.
13. Tear basil leaves in half.
14. Adult: Mince remaining chives and set aside for garnish.
15. Cut bell pepper in half lengthwise, discard seeds, and cut 8 slices 1/2 inch wide.
16. (Reserve remaining bell pepper for another use.)
17. Adult: Place a wide shallow bowl or baking pan on the counter and add 1 to 2 inches of cold water.
18. Slide a rice wrapper into the water until pliable but not soggy, about 10 to 30 seconds.
19. Transfer wrapper to a large plate.
20. Child: In the center of the wrapper, place a row (about 4 pieces) of basil, mint (about 5 leaves), cilantro (about 6 leaves) and chives (about 4 pieces).
21. Add 10 bean sprouts and a strip of red bell pepper.
22. Adult: Roll up wrapper halfway to cover filling, then tuck in ends of wrapper.
23. Continue rolling, wrapping tightly.
24. Place roll, seam-side down, on a serving plate.
25. Continue to make 8 rolls.
26. Child: Garnish rolls with minced chives; serve with dipping sauce.

black beans, garlic, chives, vegetable oil, soy sauce, chives, basil, red bell pepper, rice paper, mint leaves, cilantro, bean sprouts

Taken from cooking.nytimes.com/recipes/12721 (may not work)